Aqra din ir-riċetta bil-Malti: Riċetta: Oysters il-forn
Oysters are well-known as being one of the most aphrodisiac foods to eat due to the high level of zinc they contain. They are also rich in various vitamins and minerals including protein, iron, omega-3, calcium and vitamin B-12.
Time: 1 hour 10 min
- 24 oysters
- Juice of 1 lemon
- 120 ml dry white wine
- 1 small onion, finely chopped
- 30 g butter
- 120 ml double cream
- 1 egg yolk
- Ground black pepper
- 1 kg coarse salt, to place the oysters on
- Open the oysters an hour in advance and remove any water.
- Spread the salt on a dish and place the oysters on it in a way that they stay flat and don't move. Allow to sit for a while in a fresh place but not in the fridge.
- Preheat the oven to 220°C.
- Meantime the oysters will start to release more water (which will not be as salty as the first). Pour this through a colander into a saucepan.
- Add the wine, lemon juice, butter and onion to the saucepan. Place the saucepan on moderate to high heat and boil until the liquid reduces to just 2 tablespoons of liquid.
- Add the cream and pepper and remove the saucepan from heat. Add the egg yolk and mix.
- Place the saucepan on low heat until the sauce starts to thicken. Do not allow it to boil.
- Drain any additional water that may be released from the oysters and place 1 tsp of sauce in each one. Bake in the oven for 10 minutes.
- Serve the oysters immediately on a bed of salt, that serves to keep them warm and steady.
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